The flavors in this salad are all wonderfully subtle and compliment each other for a perfect blend….
Grilled Romaine Salad
2 hearts of Romaine, sliced lengthwise
2 large or three small fried chicken tenders (our chicken was prepared courtesy of Walmart)
1/2 lb bacon cooked and crumbled
1C Gorgonzola, crumbled
Lightly brush both sides of the lettuce with olive oil and grill on the barbeque or grill pan until lightly charred. The lettuce will wilt a tiny bit – but the goal is a touch of charring while still having crispy leaves – s fine line, indeed.
Drizzle a little of the vinaigrette on the plate and then build the salad with lettuce, bacon, Gorgonzola, and finally the chicken tenders. Drizzle with a bit more dressing. I prefer to keep the amount of vinaigrette small and offer some on the side to drizzle as needed.
Grilled Lemon Vinaigrette
3 lemons cut into 8 wedges
1 Cup good olive oil
1 teaspoon kosher salt
Grill the lemon slices until charred on both open sides (can be broiled) Let the lemons cool then squeeze the juice through a strainer into a measuring cup.
Ina blender or food processor combine the oil and salt, drizzle the lemon juice in as you blend – done. Easy Peasy.